Yield: 8 servings
|Mixed fat and lean fish
|Carrots, thin sliced
|Salt and pepper
|Or more egg yolks
Remove the skin and bones from the fish. Pike is often used. Put the fish and onions through a fine food chopper. Put this mixture in a large bowl and add the egg, water, salt, Matzo meal and pepper. Mix well until fluffy. Place the fish heads, skin and bones in a large pot with the 4th onion, carrots salt and pepper to taste and cover with water. Bring to a boil. Wet hands for better handling and form the ground fish mixture into small balls. Drop them into the boiling stock. Reduce heat, cover and simmer 2 hrs. Remove the fish balls.
Boil uncovered to reduce the stock, strain it, and thicken with egg yolks. Serve sauced with horseradish on the side.
From the Joy of Cooking. Typos by Jim Weller.
Submitted By JIM WELLER On 03-26-95